Whisk together the powdered sugar and Tabasco Chipotle Pepper Sauce until well blended; reserve.

In a mixing bowl, lightly mix the ground chuck, sausage, hoisin sauce, onion, bread crumbs, 1 tablespoon each chopped parsley and chopped mint, salt and pepper, handling as little as possible. Divide meat and shape into 18 thin patties. Place patties on the grill rack and cook for about 2 to 3 minutes on each side, or to desired degree of doneness, brushing gently with the reserved Tabasco/sugar mixture during the final minute or so of cooking, coating all sides.

Meanwhile, remove rolls from packaging; place on grill rack until warmed.

Cut a deep diagonal slit across the top of each warmed roll. Fill each with a cooked patty, a slice of Asian pear, and a fresh mint leaf. Yield: 6 servings (18 sliders) of 3 sliders per serving.

Comments

Because the patties are small, I sometimes line the grill rack with Reynolds Wrap Non-Stick Foil to prevent losing a few, but this is optional. The powdered sugar-Tabasco chipotle combination sounds odd but the sweet-spicy-smoky flavor combination is truly amazing.